Farmers and Hunters Feeding the Hungry - Hunt Down Hunger!
  • What is FHFH?
    • Hunger in America
    • The Bible and Hunger
    • Stories & Testimonies
    • FHFH Kids
    • Our Team
    • FAQ's
    • Legal, Privacy & Financial
    • Contact Us
  • Get Involved
    • Participating Butchers
    • Local Chapters
    • Learn to Hunt
    • Feeding Programs
    • Partnering Sponsors
    • Coordinator Resources
  • News & Events
    • Online Auction
    • Publications
    • Videos
    • Recipe Box
  • Gift Shop
  • DONATE
    • Give Online
    • Donate Meat

News & Events

Roasted Italian Venison Sausages with Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes

8/29/2019

0 Comments

 
Picture
Roasted Italian Venison Sausages with Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes
by Bobbie Jo Wasilko
He Hunts She Cooks

The key to making this dish really amazing relies on using the best balsamic vinegar available. I always use Bistro Blends Heirloom
​Balsamic Vinegar 
http://www.bistroblends.com 

Sausage Ingredients
  • 1-1/2 pounds (3 links) **hot Italian venison sausage links
  • 1-1/2 pounds (3 links) sweet or mild Italian venison sausage links
  • 3 Tablespoons unsalted butter
  • 2-1/2 pounds red and/or green seedless grapes, stemmed (6 to 7 cups)
  • 1/3 cup Bistro Blends Heirloom Balsamic vinegar (could also add a 1/4 cup port wine or pomegranate molasses with the vinegar).

Spring Onion Mashed Potatoes Ingredients
  • 4 Medium sized Russet Potatoes
  • 2 Heaping Tbs. Minced Garlic (about 2 cloves)
  • 1 Stick of Sweet Cream Butter
  • 1/3 cup Heavy Cream
  • 3 Spring Onions, minced, including green and white parts
  • Kosher Salt and Fresh Ground Pepper

Directions
  1. Preheat the oven to 400 degrees F. Bring a large pot of water to a medium simmer.
  2. Prick the sausages with the tip of a knife or a metal skewer and add them to the water.
  3. Simmer the sausages gently for 8 minutes, then drain them and set aside.
  4. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
  5. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages only to a serving platter.
  6. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar to the grapes. Stir to scrape up the browned bits on the bottom of the pan and cook on high heat until the vinegar and juices until they are thick and syrupy, about 2 minutes.
  7. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
  8. **Use moderate to hot Italian sausages, as their fennel and garlic flavors are essential to this dish.

Directions for Spring Onion Mashed Potatoes
  1. Peel and cube the potatoes and add them to a pot with water and 1 tbs. kosher salt and boil until just fork tender.
  2. While the potatoes are cooking, add the stick of butter, minced garlic and cream to a large coffee mug or microwave safe measuring cup. Warm for only 30 seconds on high in the microwave (you just want to warm the butter and cream slightly). Remove the mug and place near the stove to continue to steep the garlic. Or you can place the ingredients in a small pot and turn the burner to the lowest setting while the potatoes boil.
  3. Drain the potatoes and pour the warm butter, garlic cream mixture over top and mash. Add the spring onions and mix another minute. Season to taste with salt and pepper.
  4. Serve with Venison Sausages and pour some balsamic syrup over top.

0 Comments

Danny's Brownie Obsession

8/5/2019

0 Comments

 
Picture
Danny's Brownie Obsession
by Bobbie Jo Wasilko
He Hunts She Cooks

Danny is obsessed with brownies, but I don't always have time to make them from scratch, so here is a semi-homemade version.

Brownies
  • 2 Boxes Betty Crocker Fudge Brownie Mix
  • 4 Eggs
  • 1 cup Vegetable Oil
  • 1/2 cup Water
  • 1/2 cup King Arthur Flour brand Black Cocoa (optional)

Pretzel Base
  • 3 cups Mini Pretzels, crushed (Reserve some whole for plating)
  • 3/4 cup Light Brown Sugar
  • 3/4 cup Butter, melted
  • 3/4 cup All Purpose Flour
  • 1 tsp. Baking Soda

Caramel Topping for Brownies
  • 1 can Nestle La Lechera Dulce De Leche (caramel)
  • 5 tbs. Heavy Cream

Additional Items
  • A second can of Nestle La Lechera Dulce De Leche (caramel)
  • 5 additional tablespoons of heavy cream
  • 1 can Redi-Whip
  • 1/4 cup Hershey's Special Dark Chocolate Syrup
  • 1 Wooden Skewer
  • Ice Cream, if desired

Instructions
  1. Pre-heat the oven to 350 degrees.

For the Pretzel Base
  1. Crush pretzels in a zip lock bag
  2. Pour the pretzels into a bowl and add the brown sugar, flour, baking soda and mix
  3. Add the melted butter over the dry ingredients and mix
  4. Pour the pretzel base into a large cake pan which has been lined with parchment paper, or greased
  5. Bake the pretzel crust for about 10 minutes then remove the pan and set aside.

For the Brownie Batter
  1. Make the brownies according to the box instructions and add the black cocoa to the brownie mix if using
  2. Pour the brownie batter over the pre-baked pretzel crust.

For the Caramel Topping
  1. Add the can of caramel to a microwave safe cup along with 5 tbs. heavy cream and heat for about 30 seconds
  2. Stir the caramel and cream until the caramel is melted and loose
  3. Pour the caramel over the brownie batter and swirl lightly with a butter knife to marbleize (do not over mix)
  4. Place the brownies in the oven and bake 30-45 minutes (2 boxes took 45 minutes total)
  5. Remove the brownies from the oven and cool completely, about 3 hours.

To Plate the Brownies
  1. Grab the parchment paper and lift out the brownies, if using, otherwise leave the brownies in the pan
  2. Use a 4 inch metal ring mould to cut out round brownie shape ( you may omit this step and just cut out a square) and set aside
  3. Heat the second can of dulce de leche (caramel) and add 5 tbs. heavy cream and heat for about 30 seconds to loosen the caramel
  4. Spoon a small circle of warm caramel in the center of a plate (about 4 tablespoons full)
  5. Use the back of the spoon in the caramel to make the circle a bit larger
  6. Place a large dot of Hershey's syrup in the center of the caramel, and make 3 rings with syrup around the caramel, working from the inside to the outside
  7. Use the blunt end of a wooden skewer to make small circles going around the caramel and chocolate syrup to make a marble effect in the sauces
  8. Top the swirled sauces with the brownie
  9. Top the brownie with Redi Whip and two miniature pretzels
  10. Serve with ice cream if desired

0 Comments

    Archives

    February 2021
    January 2021
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    May 2015
    April 2015
    March 2015
    December 2014
    October 2014

    Categories

    All

    RSS Feed

Transforming deer, elk and livestock - God-given renewable resources - into food for the hungry!
Farmers and Hunters Feeding the Hungry, Inc.  |  PO Box 323, Williamsport, MD  21795  |  Email Us  |  866-438-3434
A non-profit 501(c)(3) organization  |  EIN: 52-2151919
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture